Packed with flavour, this recipe will be a winner amongst friends and family.
Recipe and styling Sarah Heeringa. Photography Amanda Reelick.
Dough for 1 large thick pizza base
3 cups pumpkin or butternut squash, peeled and cubed
1/4 cup olive oil, plus more for drizzling
1 tbsp honey
1 tsp chili flakes
1 tsp smoked paprika
1/4 teaspoon cinnamon
1/2 tsp cumin
4 slices bacon, chopped
2 onions, sliced
1/2 cup apple cider
A splash of balsamic vinegar
140g tomato paste
200g cheddar cheese, grated
100g blue cheese, crumbled
1 large bunch fresh sage
handful pumpkin seeds, roasted salt and pepper, to taste
Preheat oven to 240°C. If using a pizza stone, place it in the cold oven to heat.
In a large bowl whisk 1/3 cup olive oil together with the chili, cumin, paprika, cinnamon, honey, salt and pepper.
Add the butternut cubes to the bowl of spices and toss to coat. Spread the veggies in a single layer on a baking tray and roast in the oven for approximately 15 minutes, turning occasionally. Remove from oven and set aside.
Heat a heavy-based pan to high and cook bacon pieces until just crispy. Using a slotted spoon, remove bacon to a small bowl and set aside. Reduce heat, add the onions and cool for about 10 minutes, stirring frequently. Add the balsamic vinegar and reduce for several more minutes. Pour in the cider continue cooking, stirring often, until the onions are caramelised and the cider has evaporated.
Roll pizza dough out on a lightly floured surface. Spread out the toppings in layers, finishing with a sprinkling of blue cheese and half of the sage leaves, roughly chopped.
Bake the pizza for 15-20 minutes or until the cheese has melted. Remove from the oven and sprinkle with the remaining sage leaves, roughly torn, and the roasted pumpkin seeds.